Blueberry bread is a delicious quick bread recipe full of sweet blueberry flavor! The perfect way to use your fresh summer blueberries.
Love blueberries? Raise your hand high in the air! I’m waving my hands over here. Blueberries are one of my favourite fruits. I love them in yogurt, desserts (hello cheesecake!) and in this easy blueberry bread recipe.
This lusciously sweet Blueberry Bread is an old recipe I found in a vintage church cookbook. I’ve been making it for a while and it always turns out great!
I live in the Ottawa Valley where wild blueberries are plentiful in the summer months (aka blueberry season). We love going to visit the local blueberry farm to pick our own juicy blueberries. I usually end up with so many that I need some recipes to use them up so they don’t go to waste.
This blueberry quick bread takes minutes to prepare and only 1 hour to bake two loaves!
We kept one blueberry loaf for ourselves here to enjoy. We gave the other loaf to Matty’s parents. His mom messaged me and told me how delicious it was. They ate it with vanilla ice cream and a cup of coffee and it really hit the spot.
Each bite is perfectly sweet with the yummy blueberry flavour coming through with every morsel.
To add to this beauty, I topped it with a luscious vanilla glaze. It’s easy peasy to make and really adds to the taste and presentation.
Why This is the Best Blueberry Bread Recipe
- Easy recipe with no yeast required
- Perfect breakfast, afternoon snack or to serve at Sunday brunch
- Makes a moist quick bread and the addition of blueberries makes it even better
- Great way to use up extra summer blueberries
- One of my favorite quick bread recipes
- Only 10 minutes of prep time
For the bread itself, you’ll need:
- Granulated sugar
- Large eggs
- Milk – I used 2% milk.
- Vanilla extract
- All-purpose flour
- Baking powder
- Fresh blueberries
- Milk – I used 2% milk.
- Vanilla extract
- Powdered sugar
How to Make Blueberry Bread
- Step One: Preheat oven to 350F. Grease 2 loaf pans and set aside.
- Step Two: In a large bowl, stir together sugar and eggs. Add milk and vanilla extract and mix.
- Step Three: In a separate bowl, stir together flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir to combine. Fold in blueberries.
- Step Four: Pour batter evenly between the loaf pans. Bake for 1 hour or until a toothpick or cake tester comes out clean from the center of the loaf.
- Step Five: Let the bread cool for 10 minutes in pan and then remove from pan and place on a cooling rack.
- Step Six: Just before the bread is done baking, prepare the glaze. In a small bowl, combine powdered sugar, milk and vanilla. Add more/less milk until desired consistency is reached.
- Step Seven: Drizzle over bread once you place it on the cooling rack.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
This post contains affiliate links.
What to Serve with Blueberry Loaf
- Fresh fruits or Greek yogurt for a perfect quick breakfast
- Top with butter or margarine
- Spread on softened cream cheese
- Add some whipped cream or vanilla ice cream for a decadent dessert
- Fresh berries to complement the blueberries in the bread
- Coffee, tea or hot chocolate
- Bacon, eggs, oatmeal, toast for a full breakfast
Variations and Substitutions
- Add lemon zest and fresh lemon juice to make a lemon blueberry loaf.
- Add sour cream, buttermilk, yogurt instead of the milk.
- Make a simple lemon glaze instead of the vanilla glaze by adding 1 tbsp of lemon juice instead of the vanilla extract.
- Use whole milk or half and half cream in the glaze to make it even richer.
- Swap out the granulated sugar for brown sugar, honey or maple syrup.
- Use frozen blueberries instead of fresh blueberries. You can also use another type of berries like raspberries, blackberries or strawberries.
- Instead of all-purpose flour, use almond flour or whole wheat flour.
- Add chopped nuts like pecans, walnuts or almonds for some extra texture.
After the blueberry bread has cooled completely, wrap it in plastic wrap and store it at room temperature for up to 3 days.
Can I Freeze?
Yes, you can easily freeze blueberry bread. Wrap it up tightly in plastic wrap and then again in aluminum foil or place in a freezer bag. Store for up to 3 months in the freezer.
Tips and Tricks
- Fresh is best. I recommend using fresh blueberries if possible. They will add the best flavor and texture for your blueberry bread.
- Toss blueberries in flour. Doing this will prevent the blueberries from sinking to the bottom of the bread. Just add a little bit of flour to the blueberries and toss them around before you add to the batter.
- Don’t overmix. Mix until just combined and no streaks of flour remain. If you overmix the batter, your bread will be tough and dense.
- Don’t overbake. Use a cake tester or toothpick to test for doneness. If it comes out clean, the bread is done.
- Slow increase milk for glaze. For the glaze, start by adding a little milk and then slowly increasing until you get your desired consistency.
- Vanilla glaze: This recipe uses a vanilla glaze.
- Lemon glaze: Combine powdered sugar with lemon juice and lemon zest to make tangy topping.
- Cream cheese glaze: Combine softened cream cheese with powdered sugar and milk.
- Blueberry glaze: Puree fresh blueberries and combine with powdered sugar and milk.
- Maple glaze: Mix maple syrup, powdered sugar and milk together.
Yes, you can use frozen blueberries. You’ll need to thaw them first and pat them dry before using them in the recipe.
If you don’t toss your blueberries in flour before adding them to the batter they may sink to the bottom. The flour helps them to stay suspended in the batter by absorbing the excess moisture on the blueberries.
Blueberries are rich in antioxidants and high in fiber. They are also low in calories on their own.
- Blueberry Tea Cake
- Blueberry Upside Down Cake
- Blueberry and Lemon Cheesecake Bars
- Blueberry Lemon Tart
- Blueberry Buckle
- Blueberry Streusel Muffins
- Blueberry Yogurt Muffins
- Blueberry Crackle Cake
- Blueberry Cobbler
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 4 cups all-purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 2 cups fresh blueberries tossed in flour
- ¼ cup powdered sugar
- 1 to 2 tbsp milk
- ½ tsp vanilla extract
- Preheat oven to 350F. Grease 2 loaf pans and set aside.
- In a large bowl, stir together sugar and eggs. Add milk and vanilla extract and mix.
- In another large bowl, stir together flour, baking powder and salt. Add to egg mixture and stir to combine. Fold in blueberries.
- Spread mixture evenly between the loaf pans. Bake for 1 hour or until a toothpick comes out clean.
- Cool for 10 minutes in pan and then remove from pan and place on a cooling rack.
- Just before the bread is done baking, prepare the glaze. In a small bowl, combine powdered sugar, milk and vanilla. Add more/less milk until desired consistency is reached.
- Drizzle over bread once you place it on the cooling rack.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.